Modern wheat is not good for anyone, according to Dr. William Davis, author of Wheat Belly, a new book that differentiates the wheat of today from the wheat of yesterday.

In this article on BoingBoing, Davis outlines how modern wheat has been genetically modified even since 1960 into a product that may be the real cause of the surge in obesity and diabetes.

He recommends that not just people with celiac, gluten-intolerance, and wheat sensitivity give up wheat. He recommends that everyone do so. If you’re wondering why you can’t lose weight, look at your wheat consumption. Rather than being a “healthy whole grain,” it might be working against your health instead of for it.

I don’t know the science and haven’t read the book, but I gave up wheat about four years ago, and I can tell you that it’s getting easier as more people jump on the no-wheat bandwagon. More restaurants offer gluten-free menus, and grocery stores offer more gluten-free foods. Gluten-free bakeries are even opening and doing well. Bakers and chefs are experimenting with alternatives to wheat flour and creating good new recipes.

Here’s what Davis says:

It is therefore my contention that eliminating all wheat from the diet is a good idea not just for people with gluten sensitivity; it’s a smart decision for everybody. I have experience in my heart disease prevention practice, as well as my online program for heart disease prevention and reversal, with several thousand people who have done just that and the results are nothing short of astounding. Weight loss of 30, 50, even 70 pounds or more within the first six months; reversal of diabetes and pre-diabetic conditions; relief from edema, sinus congestion, and asthma; disappearance of acid reflux, irritable bowel syndrome symptoms; increased energy, happier mood, better sleep. People feel better, look better, eat fewer calories, feel less hungry, are able to discontinue use of many medications — just by eliminating one food from their diet — ironically a food that they’ve been told to eat more of.

Davis recommends going without wheat for four weeks:

If the health benefits of a wheat-free diet sound hard to believe, why not conduct your own little experiment and see for yourself: simply eliminate all things made of wheat for four weeks — no bread, bagels, pizza, pretzels, rolls, donuts, breakfast cereals, pancakes, waffles, pasta, noodles, or processed foods containing wheat (and do be careful to read labels, as food manufacturers love to slip a little wheat gliadin into your food every chance they get to stimulate your appetite). That’s a lot to cut out, true, but there’s still plenty of real, nutrient-dense foods like vegetables, fruit, nuts, cheese and dairy products, meat, fish, soy foods, legumes, oils like olive oil, avocados, even dark chocolate that you can eat in their place. If after that 4-week period you discover new mental clarity, better sleep, relief from joint pain, happier intestines, and a looser waistband, you will have your answer.